Drop of Disney

Happy Friday! Today I’m celebrating fall with these Pumpkin Patch Mickey Cupcakes! Inspired by cupcakes found in the Disney Parks, these chocolate cupcakes have an orange marshmallow frosting, a candy stem, and chocolate Mickey ears!

These cupcakes use my favorite chocolate cake recipe but you could also make them as vanilla cupcakes or another flavor. To make the cupcakes, combine the sugar, flour, baking soda, baking powder, salt, and cocoa powder in a large bowl.

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Add the egg, milk, oil, and vanilla extract and beat on medium speed until fully combined, about 2 minutes. Then, stir in boiling water. Don’t worry, the batter will be thin and runny!

Pour batter into the muffin pan and bake at 350 F for 15 minutes or until a toothpick inserted into the center of the cupcake comes out clean. For these, I used my favorite parchment paper cupcake liners. Cool cupcakes in the pan for 10 minutes before transferring to a wire rack to cool completely. 

While the cupcakes are cooling, make the frosting by beating the butter until it’s light and fluffy, about 2 minutes. On low speed, beat in the marshmallow fluff until just combined, about 30 seconds. Gradually beat in sugar and vanilla, then beat on medium speed until fluffy. 

Scoop a small amount of the frosting into a separate bowl. Add a few drops of green gel food coloring and stir until well combined. I used Americolor’s Leaf Green gel food coloring. This will be used for the leaf on the pumpkins. Transfer the green icing to a piping bag fitted with the leaf (Wilton 352) piping tip. 

Add a few drops of orange gel food coloring to the large bowl of frosting and stir until well combined. I used Wilton’s orange gel food coloring from the neon set. This will be used for the pumpkins. Transfer the orange frosting to a piping bag fitted with a large round (Wilton 1A) piping tip. 

To assemble the cupcakes, first pipe a small mound of orange frosting in the center of the cupcake. This will help you pipe the pumpkin sides as you’ll then pipe frosting lines from the bottom of the frosting mound to the top of the frosting mound.

Place a piece of the cut up Twix bar into the center of the frosting, where all the ends meet, to make the pumpkin stem. Using the green icing, pipe a small leaf next to the stem and finally, gently press two chocolate rounds onto the sides of the cupcake to make Mickey ears. I used Ghirardelli’s dark chocolate melting wafers.

Enjoy these Pumpkin Patch Mickey Cupcakes! Happy Fall!

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Pumpkin Patch Mickey Cupcakes

Celebrate fall with these Pumpkin Patch Mickey Cupcakes! These chocolate cupcakes have a delicious marshmallow frosting!

Course Dessert

Keyword Disney Parks, Fall, Halloween, Mickey Mouse

Prep Time 30 minutes

Cook Time 15 minutes

Total Time 45 minutes

Servings 12 cupcakes

Ingredients

Chocolate Cupcakes

• 1 cup granulated sugar
• ½ cup + 6 tablespoons all-purpose flour
• 6 tablespoons unsweetened cocoa powder
• ¾ teaspoon baking powder
• ¾ teaspoon baking soda
• ½ teaspoon salt
• 1 large egg
• ½ cup milk
• ¼ cup vegetable oil
• 1 teaspoon vanilla extract
• ½ cup boiling water

Marshmallow Frosting

• 1 ¼ cup unsalted butter, soft
• 1 7.5 oz jar marshmallow fluff or creme
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• green gel food coloring
• purple gel food coloring

Decorations

• chocolate rounds
• 1-2 Twix bars, cut into small pieces, for the pumpkin stem

Equipment

• piping bags
• large round piping tip (Wilton 1A)
• small leaf piping tip (Wilton 352)
• muffin pan
• cupcake liners

Instructions

Chocolate Cupcakes

1. Preheat the oven to 350 F. Line a muffin pan with cupcake liners.
2. In a large bowl, combine the sugar, flour, baking soda, baking powder, salt, and cocoa powder.
3. Add the egg, milk, oil, and vanilla extract and beat on medium speed until fully combined, about 2 minutes.
4. Stir in boiling water (batter will be thin and runny).
5. Pour batter into prepared cupcake liners and bake for 15 minutes or until a toothpick inserted into the center of the cupcake comes out clean.
6. Cool cupcakes in the pan for 10 minutes before transferring to a wire rack to cool completely.

Marshmallow Frosting

1. On medium speed, beat butter until light and fluffy, about 2 minutes.
2. On low speed, beat in the marshmallow fluff until just combined, about 30 seconds.
3. Gradually beat in sugar and vanilla, then beat on medium speed until fluffy.
4. Scoop a small amount of the frosting into a separate bowl. Add a few drops of green gel food coloring and stir until well combined.
5. Add a few drops of orange gel food coloring to the large bowl and stir until well combined.
6. Transfer the green icing to a piping bag fitted with the leaf (Wilton 352) piping tip.
7. Transfer the orange frosting to a piping bag fitted with a large round (Wilton 1A) piping tip.

Assembly

1. Pipe a small mound of orange frosting in the center of the cupcake.
2. Pipe frosting lines from the bottom of the frosting mound to the top of the frosting mound to make the pumpkin sides.
3. Place a piece of the cut up Twix bar into the center of the frosting, where all the ends meet, to make the pumpkin stem.
4. Using the green icing, pipe a small leaf next to the stem.
5. Gently press two chocolate rounds onto the sides of the cupcake to make Mickey ears.